Quiche Lorraine w/Pork Rind Crust : Main dishes Forum : Active Low-Carber Forums

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Quiche Lorraine w/Pork Rind Crust

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#1 ^

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Sat, Apr-13-02, 16:55

Azure is offline

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Posts: 177

Plan: Low carb and clean eating
Stats: 355/277/180 Male 5'11"

Male 5'11"

BF:
Progress: 45%

Location: Worcester, MA

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Quiche Lorraine w/Pork Rind Crust

Dunno if anyone else has tried this with pork rinds... but my hatred of crustless quiche made me decide to give this a whurl.

I took a bag of pork rinds, ground them into a powder, added 2 tbs of semi-softened butter and a 1/4 cup of egg. Formed a sorta "doughy" ball and spread it into a 9" pie pan. Baked it in the oven for about 5 minutes at 450, then added the quiche ingredients and baked for 15 mins at 450, then reduced to 350 for about 10 minutes.

It turned out pretty well. 'Cept that the "crust" burnt a little. Next time, I'll wrap the glass pie dish with foil. Hopefully that will prevent the burning.

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#2 ^

Old

Sat, Jan-30-10, 10:52

bestrange is offline

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Posts: 230

Plan: hunter-gatherer
Stats: 000/000/145 Female 5'6"

Female 5'6"

BF:breast feeding! ;)
Progress: 0%

Location: london, england

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hello, 2002! this sounds awesome though.

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